Tempermental Chocolate

Easy chocolate melting (thermometer/batch method)

Since I commonly melt a few lbs of tempered chocolate at a time here is the easier way to do so with a kitchen thermometer.

Heat all the chocolate evenly in a plastic bowl to 45C, stiring constantly with a spatula.

Add enough uncooked chocolate to get the mixture to 27C (should be around the same volume as chocolate used initially).

Heat up the mixture just slightly for use to exactly 31C. A hotbath or catering tray works well for this purpose.